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1
To make the pasta, combine the water and olive oil in a large bowl.
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2
Gradually stir in the salt and enough flour to make a soft, pliable dough.
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3
Knead the dough on a lightly floured surface until smooth.
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4
Shape it into a ball, cover with a damp towel and let rest for 1 hour.
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5
Meanwhile, to make the filling, bring a large pot of salted water to a boil.
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6
Add the beet greens and blanch until tender, about 4 to 5 minutes.
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7
Drain well, squeeze dry and chop coarsely.
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8
Melt the butter in a large skillet, add the onion and saute until soft, about 3 minutes.
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9
Add the beet greens and saute for 3 minutes more.
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10
Let cool.
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11
In a large bowl, whisk together the ricotta, eggs, marjoram, salt and pepper.
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12
Stir in the beet green mixture.
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13
Set aside.
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14
Divide the dough into 4 pieces, making 2 pieces slightly larger than the others.
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15
On a lightly floured surface, roll and stretch the larger pieces into rectangles about 12 1/2 by 7 1/2 inches and the smaller ones into rectangles about 11 by 6 inches, keeping the unused portions wrapped in a damp towel while you work.
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16
Preheat the oven to 350 degrees.
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17
Brush an 11 3/4-by-7 1/2-by-1 3/4-inch glass baking dish with 1 teaspoon of olive oil.
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18
Place 1 of the larger rectangles in the bottom of the dish and brush with 1 teaspoon of olive oil.
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19
Spread 1/3 of the ricotta filling over the dough, leaving a 3/4-inch border.
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20
Sprinkle with 1/4 cup of Parmesan.
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21
Top with 1 of the smaller rectangles, brush with 1 teaspoon of olive oil, spread with 1/3 of the ricotta filling and sprinkle with 1/4 cup of Parmesan.
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22
Repeat with the remaining small rectangle, 1 teaspoon of olive oil, the remaining ricotta filling and 1/4 cup of Parmesan.
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23
Top with the remaining pasta sheet and press the bottom sheet and the top sheet together, folding them over to form a rim.
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24
Brush with the remaining teaspoon of olive oil.
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25
Bake for 45 minutes.
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26
Cover with aluminum foil and continue baking until the pasta is tender throughout, about 15 minutes longer.
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27
Preheat the broiler.
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28
Uncover the dish and sprinkle with the remaining 1/4 cup of Parmesan.
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29
Broil until the cheese is browned, about 1 minute.
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30
Cut into squares and serve.
